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ASHEVILLE, NORTH CAROLINA | JUNE 2021
We can’t believe spring is over and two of our most anticipated Suppers ever are now beautiful memories! In mid-June, we packed our bags and headed to the beautiful city of Asheville for our second gathering of the year. A day of weather changes did not deter us from welcoming everyone at the table for the most scrumptious of feasts in the friendliest of atmospheres! Between Chef J Chong enlisting an all-female team to bring a delicious Cantonese menu to life, Loretta and her sweet family helping us get the shed ready, and our guests being always so in for the adventure and so appreciative of finally being able to enjoy this gathering—this Supper was a terrific success and one of those we would repeat every season if we could!
As they feasted overlooking the flower field at The Never Ending Flower Farm, our guests watched the rainfall, the sunshine and the rainbows on a fine late spring afternoon. Scroll through to discover all the details from this beautiful gathering!
WELCOME
To kick off the feast, our guests enjoyed a 2018 Yves Duport Blanc de Blanc hand selected by our friends at Dry Farm Wines. Chef J Chong served local oysters on the half shell and Sichuan Lamb Skewers with American Lamb sourced by our partner American Lamb Board—a perfect small bite before a short stroll in the flower field!
A MENU BY CHEF J CHONG
A celebration of her heritage and a window to memories from her childhood, Chef J Chong designed and executed an incredible Cantonese menu that delighted every guest. From her signature pork dumplings to a classic mooncake and mochi dessert, J’s menu was, truly, an experience to be cherished!
MENU
TO BEGIN
Local Oysters
fermented black beans, soy, pepper, celery
Sichuan Lamb Skewers
Sichuan peppercorns, cumin, chili, pickles
2018 Yves Duport Blanc de Blanc
SECOND
The “OG” Pork Dumplings
Vandele Farms pork, lap cheong, napa, shiitake, scallions
2019 De Martino Gallardia Old Vine White
THIRD
Mushroom “Jook” Congee
Rice porridge, wood ear, oyster, beech mushrooms, shallots, cured egg yolk, chili oil
2019 Claus Preisinger Puszta Libre
MAIN
Grilled Whole Fish
Sunburst Farms trout, spring onions, cilantro, ginger
Wok Fired Garlicky Greens
Lee’s One Fortune greens, garlic
2020 Yves Duport Bugey Rouge
DESSERT
Classic Duo
moon cake + coconut and peanut mochi
2019 Quarticello Despina
WINE PAIRINGS
Dry Farm Wines provided us with an exquisite selection of wines that complimented the scrumptious food on our menu—vibrant, thoughtfully made, natural wines from around the world made for a very unique experience at the table!
SECRET LOCATION: THE NEVER ENDING FLOWER FARM
An idyllic and lively spot, 20 minutes outside of Asheville, The Never Ending Flower Farm lent a perfectly picturesque scene for our very first Supper in North Carolina.
Loretta, who co-owns the farm with her husband, made gorgeous centerpieces with flowers she cut that very morning, which made the tablescape extra special!
Although we had originally planned to set the table among the flowers, the weather made us reconsider the shed and we are glad we did, guests kept dry during the rainfall but still enjoyed sweeping views of the fields and the mountains!
A magical rainbow was the perfect excuse for our guests to step into the field again to sip the last of their wine and take in the views before parting.
We are barely on Supper number two of 2021 and we must say hosting again, after last year, is everything we ever imagined and then some! Here’s to many, many memories yet to be made this year!
